Pickled eggs and beets martini

I took a classic side dish and turned it into a cocktail and appetizer all in one. This pickled eggs and beets martini is actually really tasty using vodka, sweet vermouth, and the pickled brine from the eggs and beets.

Also called beet pickled eggs or red beet pickled eggs. So I have been wanting to make this recipe for a really long time. Pickled eggs and beets have been a staple at Thanksgiving dinner for as long as I can remember. Like as far back as I can remember. My Mom ALWAYS made them and now that I have been hosting Thanksgiving dinner the past few years, I always make them too.

But then it got me wondering if this was just some sort of tradition my family had or is it like an actual tradition that other people do? So I started searching around the internet and discovered that yes, people do serve pickled eggs and beets for Thanksgiving (and Easter too) and that it is in fact a very old tradition. Like the kind that’s passed down many generations. I also discovered that it’s a Pennsylvania Dutch recipe and I live in Pennsylvania so maybe that’s why it’s a bit more common around here. And also that pickling eggs is of German origin dating back to the Revolutionary War. Another interesting fact is that serving pickled eggs at bars and pubs dates back to about 17th century France. It’s also very popular in English pubs to serve pickled eggs to accompany and encourage drinking.

Also, eggs contain cysteine, a key amino acid that aids liver function and helps prevent hangovers. And the vinegar in the pickling process helps preserve the egg for longer shelf life.

Now that you have a nice little history lesson, let’s get on with the cocktail!

Ingredients for pickled eggs and beets martini

Vodka

Sweet vermouth

Brine from pickled eggs and beets

To make pickled eggs and beets-

You can buy jarred pickled beets, add the eggs, and let sit in the refrigerator or you can make your own pickled beets. I use canned sliced beets, sugar, water, and apple cider vinegar.

Recipe

For the pickled eggs and beets-

First, hard boil 6 eggs, let cool, and peel. Secondly, drain 1 can of sliced beets, reserving 1/2 a cup of beet juice. Third, in a small sauce pan, place 1/2 cup sugar, 1/2 cup water, 1/2 cup apple cider vinegar, and 1/2 cup beet juice. Bring to a boil. Remove from heat and let cool completely. In a glass bowl, Add beets and peeled hard boiled eggs and pour beet mixture over top. Refrigerate for about 24 hours. I usually turn the eggs every few hours if the liquid doesn’t cover them completely.

Alternately, you can buy a jar of pickled beets and add the hard boiled eggs and refrigerate.

To health, wealth, and happiness! Cheers!

Photobomb!